I found a recipe for pickled jalapeno peppers but I couldn't resist adding carrots. Below is the original recipe. To include carrots, simply double the brine recipe and add 1-2 pounds sliced carrots.
Pickled Jalapeno Peppers
from Food in Jars
This technique can be used for just about any small, hot
pepper. Measurements are for 1 pound of peppers and yield approximately 2 1/2
pints. Recipe can be doubled.
1 pound of jalapeno peppers, sliced in half lengthwise
2 cups white vinegar
2 cups filtered water
2 tablespoons pickling salt
2 cups white vinegar
2 cups filtered water
2 tablespoons pickling salt
Pack clean, hot jars with peppers. Pour hot brine over top.
Bubble your jars thoroughly by tapping them firmly on the countertop and using
a wooden chopstick to release any stubborn bubbles. Wipe rims, apply lids and
bands.
Process in a boiling water canner for 10 minutes. Store in
cool, dark place for up to a year.
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-Mary